Chicken Enchiladas In Creamy White Sauce

• 1/4 cup chopped pecans
• 1/4 cup diced onion
• 2 tablespoons butter
• 3 ounces cream cheese, softened
• 1 tablespoon milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 2 cups chopped cooked chicken
• 1/2 cup roasted red pepper salsa
• 48 inches flour tortillas
• 8 ounces condensed cream of chicken soup
• 1 cup sour cream
• 5 -6 jalapeno peppers, rinsed seeded and chopped
• 1 (15 ounce) can green enchilada sauce
• 1/2 cup shredded monterey jack cheese
• 1/2 cup shredded sharp cheddar cheese
• 2 tablespoons chopped pecans

1. In a skillet cook 1/4 cup pecans and onion until onion is tender and pecans are toasted.
2. In a bowl combine cream cheese, milk, salt and cumin. Add nut mixture and chicken. Stir to combine.
3. Spoon about 1/3 cup chicken mixture onto each tortilla near one edge. Roll up and place seam side down in a greased 12x7 1/2x2 baking dish.
4. In another bowl combine cream of chicken soup, sour cream, green enchilada sauce and jalapeno peppers. Pour soup mixture over tortillas .
5. Cover with foil and bake in a 350 degree oven for anout 35 minutes. (Until heated through).
6. Remove the foil and sprinkle enchiladas with cheese and 2 tablespoons chopped pecans. Return to over uncovered until cheese is metled.

pecans, onion, butter, cream cheese, milk, salt, ground cumin, chicken, red pepper, flour tortillas, condensed cream, sour cream, jalapeno peppers, green enchilada sauce, shredded monterey jack cheese, shredded sharp cheddar cheese, pecans

Taken from www.food.com/recipe/chicken-enchiladas-in-creamy-white-sauce-245933 (may not work)